Cantonese Roast Duck
Posted by Firehouse Chef on September 1, 2009 · Leave a Comment
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Cantonese Roast Duck - This snappy, Asian inspired roast duck recipe is extraordinary. Rubbed with salt, and left to sit overnight, it bakes up moist and juicy, and the baked meat will melt in your mouth. If you are a fan of Oriental food, this quick and easy recipe is just for you!
Main Ingredient: Duckling |
Ingredients to make Cantonese Roast Duck
1 Duckling rubbed inside and out with 2 tablespoon salt
2 tb Sherry
2 tb Hoisin sauce
2 tb Dark corn syrup
1 ts Five spice powder
1 tb Ground brown bean sauce
Directions to make Cantonese Roast Duck
Step 1:Rub duck inside and out with salt and refrigerate overnight. Mix remaining ingredients and rub on duck inside and out until used up. Preheat oven to 300 degrees.
Step 2:Place duck on rack, breast side up, in pan with 1 inch of water. Roast 1 hour, turn duck over, roast 1 hour more. Turn duck breast side up, increase heat to 350 degrees and roast 30 minutes. Remove from pan and cool.
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